1 1/2 c. sifted flour
1 1/3 c. sugar
3 eggs, separated
1/2 c. hot water
1 tsp. vanilla extract
2 tsp. baking powder

Sift flour and baking powder together 3 times over; set aside. Separate eggs whites from yolks. Whites in a large bowl. Yolks in a small bowl.

Beat whites until foamy with a pinch of salt. Beat in 1 1/3 cup sugar until it stands in soft peaks. Beat yolks in small bowl until creamy, fold into egg whites and sugar mixture mix well. Add vanilla, 1/2 cup hot tap water with the flour a little at a time ending up with the flour. Bake at 350 degrees either in 2 layer cake pans, or in a jelly roll pan (for jelly roll).

Oil your cake pans for this cake and loosen it around the edges and let it stand in the pan to cool a bit. Filling: for jelly roll: Cool Whip and fruit crushed pineapple, nuts, jelly, or lemon pudding for roll. This recipe is over a hundred years old.